The "Monte Veronese" cheese takes its name from the Veronese hill and mountain where it is produced. It is a product of ancient tradition, which has come down to us since the Middle Ages: the first traces of this cheese, in fact, date back to 1100. Over the centuries the production process has remained unchanged. Guarantee of the quality and typicality of this cheese are the milk, which comes exclusively from the Lessinia stables, and the traditional production techniques.
Monte Formaggio is marketed in two types depending on the seasoning: Monte Veronese D.O.P. Whole milk and Monte Veronese D.O.P. of breeding. The first is a semi-cooked table cheese, produced exclusively with whole cow's milk, the maturation varies from 30 to 60 days, has a cylindrical shape and the weight varies from 7 to 10 kg; the paste has a slightly straw color, with scattered holes and small in size with a delicate and pleasant flavor. The second is a semi-fat, semi-cooked paste cheese, produced exclusively with cow's milk; seasoning varies from a minimum of 3 months to a maximum of 2 years; it has a cylindrical shape and the weight varies from 6 to 9 Kg. The paste has a white and / or straw yellow color, depending on the production season; it generally has medium holes.